Grilled Turmeric Saffron Chicken Kebabs

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  • Total Time: 3–4 hrs 30 mins
  • Hands-on Time: 30 mins
  • Makes: 8 kebabs

Flavorful grilled chicken kebabs made with an easy turmeric/saffron yogurt marinade and fresh summer vegetables.


  • 1 pound boneless chicken breast, cut into 1-inch pieces

  • 1/2 cup yogurt

  • 2 teaspoons Frontier Co-op Ground Turmeric

  • 1/2 teaspoon Frontier Co-op Coarse Sea Salt

  • 1/2 teaspoon Frontier Co-op Saffron Threads

  • 1 tablespoon hot water

  • 1 large red onion, cut into 1-inch pieces

  • 2 medium red peppers, cut into 1-inch pieces

  • 3 dozen grape or cherry tomatoes

  • 1 pinch Frontier Co-op Sea Salt

  • Quinoa, for serving

  • Fresh parsley, for serving

  • Lemon wedges, for serving


    1. A few hours before cooking, in a sealable container place diced chicken, yogurt, turmeric and salt.
    2. Combine saffron with hot water and let sit for five minutes. Add to chicken, seal container and toss until chicken is well coated.
    3. When ready to cook, light grill to medium. Thread chicken and vegetables onto skewers, using gloves to avoid staining.
    4. Place kebabs on grill and cook until chicken is cooked through and the vegetables are charred.
    5. Serve kebabs over quinoa and sprinkle with fresh parsley and lemon before serving.

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